• Journal of Life Science
• /
• v.11 no.6
• /
• pp.517-522
• /
• 2001

To Confirm the repression of off-odor and improvement of food quality in small black bean chungkugjang (SBC), some taste compounds of SBC added with kiwi and radish homogenate and fermented fro 3 days at 42$^{\circ}C$ were investigated. Contents of free amino acids in SBC were lower than that of soybean chungkugjang (SC) and were increased by adding kiwi and radish homogenate to black bean, indicating that two materials were effective to the enzymatic digestibility of soy protein. Of organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (50.82~54.51%), oleic acid (17.76%~22.10%) and plamitic acid(12.13~13.79%). There were no significant difference in compositions of organic acids and fatty acids of chungkugjang. Major volatile compounds of SBC were indole , 2-5-dimethyl pyrazine and trimethyl pyrazine. Contents of alkyl pyrazines that contribute the characteristic aroma and flavor of SBC added and fermented with kiwi and radish homogenate were 3 times lower than those of SC. Uracil and UMP were major nucleic acie-drlated compounds in all four chungkugjangs. Contents of the other nucleic acid-related compounds were a similar trend in all chungkugjangs.

• Proceedings of the Korean Society of Toxicology Conference
• /
• 1998.10a
• /
• pp.62-62
• /
• 1998

• Bulletin of the Korean Chemical Society
• /
• v.16 no.12
• /
• pp.1212-1218
• /
• 1995

An efficient synthesis of 6,8-dioxa-1,4-diazacyclopenta[b]phenanthren-5-one (Pyrazinopsoralen) (4) has been carried out by the Suzuki coupling reaction as a key step starting from 5-bromo-6-methoxybenzofuran (6) and methyl 2-iodo-3-pyrazinecarboxylate (8).

• Bulletin of the Korean Chemical Society
• /
• v.32 no.12
• /
• pp.4199-4204
• /
• 2011

Using models simulating the environment of two distinct adsorption sites of $H_2$ in metal-organic framework-5 (MOF-5), binding energies of $H_2$ to MOF-5 were evaluated at the MP2 and CCSD(T) level. For organic linker section modeled as dilithium 1,4-benzenedicarboxylate ($C_6H_4(COO)_2Li_2$), the MP2 and CCSD(T) basis set limit binding energies are estimated to be 5.1 and 4.4 kJ/mol, respectively. For metal oxide cluster section modeled as $Zn_4O(CO_2H)_6$, while the MP2 basis set limit binding energy estimate amounts to 5.4 kJ/mol, CCSD(T) correction to the MP2 results is shown to be insignificant with basis sets of small size. Substitution of benzene ring with pyrazine ring in the model for the organic linker section in MOF-5 is shown to decrease the $H_2$ binding energy noticeably at both the MP2 and CCSD(T) level, in contrast to the previous study based on DFT calculation results which manifested substantial increase of $H_2$ binding energies upon substitution of benzene ring with pyrazine ring in the similar model.

• Korean Journal of Crystallography
• /
• v.12 no.3
• /
• pp.145-149
• /
• 2001

The hydrothermal reaction between zinc(II) nitrate Zn₃(PO₄)₂(H₂O) and potassium phosphate dibasic (K₂HPO₄) in the presence of pyrazine gave a three-dimensional zinc-phosphate coordination polymer with an empirical formula of Zn₃(PO₄)₂(H₂O) (1). Compound 1 was characterized by IR spectroscopy, and X-ray diffraction. Crystallographic data for 1: monoclinic space group. P2₁/c, a=8.970(1)Å, b=4.901(1)Å, c=16.759(3)Å, β=94.98(2)°, Z=4, R(wR₂)=0.0332(0.0927).

• Journal of the Korean Chemical Society
• /
• v.37 no.1
• /
• pp.131-135
• /
• 1993

A new series of 2-desamino, 2-desamino-2-methyl, and 2-amino analogues of aminopterin intermediates (7a), (7b), and (7c) were synthesized from 2-amino-3-cyano-6-chloromethylpyrazine. These derivatives were synthesized via two step sequence. Thus, cyclization of 2-amino-3-cyano-6-[(S-p-carbenzyloxyphenyl)thiomethyl]-pyrazine(14) with formamidine HCl, acetamidine HCl or guanidine HCl provided condensed compounds (15a), (15b) which upon base hydrolysis yielded the desired products (7a), (7b) and (7c).

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.1
• /
• pp.39-44
• /
• 2002

To obtain the repression of off-odor and the improvement of food quality in b1ack bean chungkugjang (BBC), some baste components of BBC added with kiwi (BBCK) or radish (BBCR) and fermented at 42$^{\circ}C$ for 3 days were investigated. Although contents of free amino acids in BBC were lower than those of soybean chung-kugjang (SC), they increased by adding kiwi and radish homogenate to black bean, indication that two materials were effective to the enzymatic digestibility of soy protein during fermentation. Among organic acids, citric acid was the most abundant, followed by acetic acid and lactic acid. Fatty acid composition was high in the order of linoleic acid (44.28~54.24%), oleic acid (18.18~22.10%) and palmitic acid(9.93~15.51%). There was no significant difference in compositions of organic acids and fatty acids of chungkugjangs. Majar volatile compounds of BBC were 2.5-dimethyl parazine and trimethyl pyrazine. Contents of alkyl pyrazines that of contribute the characteristic aroma and flayer of BBCK and BBCR decreased as compared with those of SC, respectively. Uracil and UMP were major nucleic acid-related compounds in all four types chungkugjangs. Contents of the other nucleic acid-related compounds showed a similar trend in all chungkugjangs. In sensory evaluation, kiwi and radish were effective to repression of off-odor from chungkugjang. Sweet taste of stew of black bean chungkugjang was strong as compared with that of soybean chungkugjang, indicating that palatability of BBCK or BBCR was good.

• Korean Journal of Food Science and Technology
• /
• v.19 no.2
• /
• pp.157-163
• /
• 1987

Changes in the odor components of Sergia Lucens during fermentation were studied by simultaneous distillation and extraction method. Forty seven components were identified by GC and GC-MS. Major cooked odor components of raw material were alkyl pyrazines and thialdine. Alkyl pyrazines, furfuryl alcohol, isoamyl alcohol and sulfide compounds, such as dimethylsulfide and dimethyltrisulfide increased during the period of fermentation. On the other hand, thialdine content decreased as the period of fermentation was extended. Sensory evaluation of cooked Sergia Lucens odor was carried out by GC-sniff analysis. The odors of GC effluents at the sniffing port were sniffed in order to find out the key compound of cooked Sergia Lucens odor components. The results of the GC-sniff analysis indicated that 2,5-dimethylpyrazine, 2,6-dimethylpyrazine and 2,3-dimethylpyrazine had dried or roast shrimp-like odor and thialdin had dried small sardine-like odor. The result showed that pyrazines and thialdine could play an important role in the formation of cooked Sergia Lucens odor.

• Journal of the Korean Chemical Society
• /
• v.37 no.7
• /
• pp.655-661
• /
• 1993

The neutral monomeric compounds $[Mo(NO)_2Cl_2(phen)]$ and $[W(NO)_2Cl_2(phen)]$ (phen= 1,10-phenanthroline) have been prepared by reactions of polymeric compounds $[{Mo(NO)_2Cl_2}n],\;[{W(NO)_2Cl_2}n]$ with chelate ligands. Additions of one equivalent of silver(I) perchlorate to these cis-dinitrosyl compounds in acetone solution produce $[Mo(NO)_2(phen)(S)Cl][ClO_4]\;and\;[W(NO)_2(phen)(S)Cl][ClO_4]$ (S = acetone). The homo- and hetero-dinuclear complexes, $[Cl(phen)(NO)_2M(pyz)M'(NO)_2(phen)Cl][ClO_4]_2$ (M = Mo, W) and $[Cl(phen)(NO)_2M(pyz)M'(NO)_2(phen)Cl][C1O_4]_2$ (M = Mo, M' = W) have been prepared by these monocationic complexes with pyrazine ligand respectively. These complexes characterized by elemental analysis, $1^H-\;and\;^{13}C-NMR$, infrared, and UV-visible spectroscopy are reported. The spectral data indicate that homo- and hetero-dinuclear complexes were symmetrical structures of $C_{2v}$.

• Applied Biological Chemistry
• /
• v.41 no.7
• /
• pp.510-515
• /
• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.